Monday, June 27, 2011

RECIPE: Dill Pasta Salad

I made this recipe last weekend for a cookout that got rained out, but I didn't have a problem eating it all myself over several days! I got this recipe a while ago from and every time I make it someone asks me for the recipe!

16 oz pasta (I use rotini or penne)
1 large cucumber, peeled & cubed
2-3 roma tomatoes, diced
1 3/4 c mayo
8 oz sour cream
3 T dill weed
1.5 T lemon pepper
Cook pasta and drain. Stir all ingredients together. Chill in refrigerator at least 45 minutes before serving. I make this recipe with light mayo and light sour cream. Easy!

Sunday, June 26, 2011

RECIPE: Eclair Dessert

I haven’t made a dessert in a long time, but when I hosted girls’ night at my apartment last weekend, I decided that it was time to try a new recipe. This reminds me a lot of a dessert a lady at our church used to make for potlucks when I was a kid.I always helped myself to way too much!

ECLAIR DESSERT (serves 6-8)
3.5 oz package instant vanilla pudding mix
1.5 c milk
1/2 container Cool Whip, thawed
1 container chocolate fudge frosting
graham crackers
Combine pudding mix, milk, and Cool Whip. Layer graham crackers in the bottom of a dish. Cover with thin layer of frosting, then layer with pudding. Repeat layers as many times as you want, ending with pudding. Top with a decorative pattern of frosting. Chill in refrigerator before serving.

Note: It's easiest to spread the frosting by using a frosting bag and squeezing it out.

busy bee

it’s funny how i thought that my life would calm down for a few months between undergraduate graduation and the beginning of grad school. i had so many plans to take some time to myself! i was going to read lots of books (currently, i haven’t even started one!), go to the pool every chance i had, hike along the blue ridge parkway, and blog a lot. who was i kidding? i should have known that none of this would happen! as my friends keep reminding me, though- if my life wasn’t crazy and busy and overwhelming all the time it wouldn’t be my life and i would be miserable.
all of this is to say that i’m SORRY i haven’t been blogging lately. i truly love writing and i feel like such a failure for not making it more of a priority in my life. i tend to go through phases with my blogging and it has never been very consistent. i’m going to try to work on that. so from here on out, expect to see at least 2 posts a week! 
as you may have noticed, i’ve changed the “theme” of this blog, since my old theme wasn’t showing up correctly on all operating systems. somehow during this transition i managed to lose all of my old comments. oops! so, leave me some new comments and tell me what you think about the new theme. or, tell me what you think about anything in general… skydiving, ice cream, coral reefs, or the color yellow are all random examples of things i’m thinking about right now. :)
lots of love,

Saturday, June 4, 2011

RECIPE: Veggie Tacos

This weekend I cooked for my boyfriend for the first time. He challenged me to make a vegetarian dish with less than 450 calories per serving. I easily found the perfect recipe in Family Circle magazine!

VEGGIE TACOS (yields: 12 tacos)
2 T olive oil
3/4 lb zucchini, trimmed & sliced
3 scallions, trimmed & sliced
2 t chili powder
1/4 t ground cumin
1/4 t dried oregano
1/4 t salt
1/4 t pepper
1 can (14.5 oz) pinto beans, drained & rinsed
1 can (8.75 oz) corn, drained & rinsed
2 c baby spinach, chopped
3/4 c salsa verde
1 package taco shells
3/4 c farmer cheese or queso blanco, crumbled
lime wedges
Heat oil in large skillet over medium heat. Add zucchini and scallions and cook 5 minutes. Add spices and cook another minute. Stir in beans, corn, spinach and salsa and cook 3-4 minutes. Heat taco shells according to package directions. Stuff shells with taco mixture and sprinkle cheese and squeeze lime over them.

RECIPE: Hannah's Guac

Happy June and happy summer! I’m here to start your month off right with a recipe for guacamole that I nabbed from Family Circle magazine and edited to make it my own!

3 ripe avocados
1 lime
1/2 small-medium red onion, diced
1/2 medium tomato, diced
1 garlic clove, minced (i used minced garlic from a jar)
1/2 c cilantro, chopped
1/2 t ground cumin
1/2 t black pepper
1 t salt
Slice avocados in half, remove pits. Scoop out flesh and place in bowl. Squeeze lime juice over avocados and mash. Add remaining ingredients and stir to combine. That’s it! Easy!